Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.

Add the cold, cubed butter to the flour mixture. Using a pastry blender or two knives, cut the butter into the flour until the mixture resembles coarse crumbs, with some pea-sized pieces of butter remaining.

In a separate medium bowl, whisk together the heavy cream, egg, and 1 tablespoon of fresh orange zest (reserve the rest for the glaze).

Pour the wet ingredients into the dry ingredients and gently fold them together using a rubber spatula just until a thick, sticky dough forms and no large streaks of flour remain. Do not overmix.

Using a large 1/4 cup cookie scoop, portion the dough into 8 to 10 substantial mounds on the prepared baking sheets, leaving ample space (about 3 inches) between each.

Bake for 12-15 minutes, until the edges are golden brown and the tops are set but still soft in the center.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

To make the glaze, whisk together the powdered sugar, reserved orange zest, and 1 tablespoon of fresh orange juice. Add more juice a teaspoon at a time until you reach a pourable, smooth glaze consistency.

While the cookies are still warm (but not hot), spoon or drizzle the glaze over the top of each cookie. Let the glaze set for at least 15 minutes before serving.